Amazing Wholewheat Date Cake

If you love cakes that are naturally sweet, wholesome, and indulgent at the same time, this Eggless Wholewheat Date Cake with Walnut Crumble is just what you need. Sweetened entirely with dates and baked with wholewheat flour, this cake is healthier, soft, and packed with flavour. The warm spices of cinnamon, nutmeg, and cloves pair beautifully with the nutty crunch of walnuts, making it perfect for tea-time, festive occasions, or even as a dessert after meals. The best part? It contains no added sugars, yet feels completely indulgent.

Why You Will Love This Cake

• Naturally sweetened with dates – no sugars added.
• Made with wholesome wholewheat flour instead of refined flour.
• A crunchy, spiced walnut crumble topping that makes it irresistible.
• Completely eggless, making it suitable for vegetarians.
• Perfect balance of nutrition and indulgence in every slice.

Let’s look at the main Ingredients!

Wholewheat Flour
Wholewheat flour is high in fiber, vitamins, and minerals compared to refined flour. It makes the cake more filling, adds a nutty flavor, and keeps it moist while giving a healthier twist.

Dates
Dates are a natural sweetener loaded with fiber, iron, potassium, and antioxidants. They add natural sweetness to the cake, making it moist and rich without the need for refined sugar.

Walnuts
Walnuts are a great source of omega-3 fatty acids, protein, and healthy fats. In this recipe, they add crunch and richness to the crumble topping while boosting nutrition.

Cinnamon, Nutmeg, and Cloves
These warm spices not only enhance the flavour of the cake but are also known for their antioxidant and anti-inflammatory properties. They add depth and a festive aroma to the cake.

Yogurt
Yogurt adds moisture, tenderness, and a slight tang to the cake while helping it rise without eggs. It’s a great natural alternative in eggless baking.

Ghee
Ghee adds richness and a buttery flavor, while also being easier to digest than many other fats. It gives both the cake and crumble their soft yet indulgent texture.

Milk
Milk helps bring the batter together into a smooth consistency. It keeps the cake moist and enhances the overall texture.

If you like desserts sweetened only with dates, you may like these recipes!

You can also check my YouTube Playlist: Sweetened with Dates.

This Eggless Wholewheat Date Cake with Walnut Crumble is wholesome, flavourful, and comforting — the kind of bake that brings together health and indulgence in the best way. Whether you enjoy it with your morning chai, as an after-school snack, or as a festive centre piece, this cake delivers every time. With its natural sweetness, warm spices, and nutty topping, it’s a recipe you’ll want to bake again and again.

Eggless Wholewheat Date Cake with Walnut Crumble

Serves: 10 Prep Time: 20 min Cooking Time: 45 min 45 min

Rating: 5.0/5

( 1 voted )

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Ingredients

1.75 cups (230 g) - Wholewheat flour

200-220g - Seedless Dates

1/2 cup (100 g) - Ghee/Butter

2 tsp - Baking Powder

1 tsp - Baking Soda

1/4 tsp - Salt

1/2 tsp - Cinnamon

1/4 tsp - Nutmeg

1/4 tsp - Cloves

1.5 cups (375 ml) - Milk

1/4 cup (55 g/60 ml)- Yogurt/Curd

For Crumble :

1/4 cup - Date Aata Powder

1/4 cup (30 g) - Chopped Walnuts

1 tbsp (10 g) - Ghee/Butter

Instructions

1. Prepare the date flour mix:
   In a blender, add wholewheat flour, pitted dates, cinnamon, nutmeg, clove powder, baking powder, and baking soda. Blend until you get a fine, fragrant flour mixture. The dates will blend in with the flour and sweeten it naturally.

2. Make the walnut crumble:
   Take out ¼ cup of this date-flour mix into a separate bowl. Add chopped walnuts and 1 tbsp ghee. Rub the mixture gently with your fingers until it forms a coarse crumble. Set aside.

3. Make the cake batter:
   In a mixing bowl, whisk together yogurt and ghee until pale and fluffy. Add the remaining date-flour mixture and mix. Gradually pour in milk to bring the batter together into a smooth, thick consistency. Make sure there are no lumps.

4. Assemble the cake:
   Line an 8 inch baking pan with parchment paper. Pour the batter into the pan and spread evenly with a spatula. Sprinkle the walnut crumble evenly on top.

5. Bake:
   Place the cake in a preheated oven at 180°C (350°F) and bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean.

6. Cool and serve:
   Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm with tea, or store in an airtight container once cooled.

7. Store leftover cake in a covered container in the fridge for upto a week.

Notes

1. If you prefer to grind dates with wet ingredients, you can do that too. Grind dates with milk and keep the other steps same. However you will not be able to make a date sweetened crumble in this case. You can use date powder if you want to make a crumble.
2. You can use any variety of dates that are soft. Chop them into smaller pieces to make the grinding easier.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.